John Chef's Hall — Restaurant in Riga

JOHN Chef's Hall, Riga »Visited: Nov 2025 »Total score: 4.2/5–satisfactory to good »In a nutshell: A young and ambitious team that clearly has a lot of potential, but in my opinion also has considerable room for improvement. »My ratings for this gourmet restaurant in detail:

●●Service–4.5/5–good: ●Hospitality (affability, obligingness, connectedness, atmosphere, temper, professionalism, etc.): 4.7/5 ●Facilitation (advance information, booking process, assistance, communication, handling allergies, etc.): 4.4/5

●●Food–4.2/5–satisfactory to good: ●Flavors (range, depth, harmony/balance, complexity, accessibility, etc.): 4.8/5 ●Level (craftsmanship, originality, exclusivity, versatility, refinement, etc.): 3.7/5 ●Choices: 3.1/5 ●Comment: Overall, I thought the food tasted very good, but there were some aspects I didn't like: At the beginning, a small piece of bread was served. I had already eaten this after the intermediate course, and afterwards I found myself missing some bread several times. I found their idea of regionality rather peculiar: They used only two main ingredients in most dishes—either pikeperch or duck. In my opinion, this leads guests to doubt the originality of the dishes: You pay the full price for a gourmet menu, but in my opinion, you only get part 1 and then part 2 of one “split intermediate course” with pikeperch and one “split main course” with duck. I only found out about this when I was sitting at the table. I wouldn't have made a reservation there if the restaurant had disclosed this on its website (which I think they should do).

●●Beverages, mainly the wines–4.8/5–very good: ●Taste (depth/range, length, complexity, balance, accessibility, elegance, intensity/subtlety, etc.): 4.8/5 ●Level (versatility, exclusivity, novelty, authenticity, originality, consistency, etc.): 4.8/5 ●How did the beverages go with the food?: 4.5/5 ●Choices: 4.1/5 ●Comment: Overall, I really liked the wines. I would particularly like to highlight a Vermentino from Sardinia and a Grüner Veltliner from the Wachau region, both of which I found outstanding.

●●Presentation of the food–4.4/5–good: ●Procedures at and around the table (explanations, attunements, elements added/changed, service/staffing intensity, involvement of kitchen team, orchestration, dishes prepared/assembled at the table, etc.): 4.9/5 ●Textures and temperature differences: 4.9/5 ●Colors, decorations: 4.0/5 ●Timing, sequencing and portion sizes: 3.8/5 ●Special effects (positionings, DIY-effects, sculptures, surprises, fake effects, olfactory effects, fog/smoke, thematic elements, etc.): 3.8/5 ●Comment: I found the tableside procedures outstanding. The same goes for textures and temperature differences. However, the timing was too fast for me: I was the last guest to arrive at 7:10 p.m., when other guests were already well into their menu. At 9:30 p.m., I was the last guest in the room, and 5 minutes later, I was served coffee. I should have made a reservation much earlier in the evening. Why they accept reservations until 7:30 p.m. is beyond me.

●●Presentation of beverages, mainly the wines–4.6/5–good to very good: ●Procedures at and around the table (explanations, attunements, etc.): 4.9/5 ●Quantities poured and timing in relation to the dishes: 4.3/5

●●Premises–4.7/5–very good: ●Accessibility, surroundings, and, where relevant, the view: 4.5/5 ●How did I like the style, decor, and atmosphere of the dining room or, if applicable, the outdoor area?: 4.7/5 ●Well-being (space, privacy, temperature, ventilation/odors, lighting, seating comfort, soundscape, sanitary facilities, etc.): 4.7/5

●●Price–3.0/5–sufficient: ●Price-performance ratio for food: 3.0/5 ●Price-performance ratio for wines and other beverages: 3.2/5 ●Price transparency and correspondence of the expected to the actual price (simple, complete and unambiguous price information on the website and in the menu, etc.):...

A Michelin Experience That Leaves You Wanting More!

John Chef’s Hall may only have one Michelin star … for now … but it’s definitely worth the trip.

We had the pleasure of dining at John Chef’s Hall last night (Saturday), and the evening not only lived up to our expectations – it exceeded them! Truly one of the most memorable dining experiences I’ve had in years. Local Ingredients, World-Class Execution We went for the tasting menu, which featured variations of sturgeon and venison – both, of course, local ingredients. Altogether, we were served 15 different dishes/elements, counting all starters and desserts. Not a single dish fell short or disappointed. It was our first encounter with sturgeon as a main ingredient – and it did not disappoint! The caviar, naturally, was a highlight. The venison featured successfully in both the starters and the main courses.

Passionate Presentation and Top-Class Wine Pairing Several of the dishes were presented by the head chef himself – Kristas Silis – and the rest were delivered by a skilled and dedicated team, who also guided us expertly through the wine selection. The wine list isn’t extensive, but it’s diverse and offers many excellent options across various, very reasonable price ranges.

A Playground for the Palate The dishes demand attention from the guests – in the best way possible. Many of them consisted of several exciting and sometimes surprising elements, and to get the full flavor experience, you really had to make sure every bite included all components. Each dish featured a play of textures and flavors that – when successfully combined – were harmoniously balanced. There were many highlights throughout the evening, both visually and in taste, but a few truly stood out: Cured Sturgeon, Poached Sturgeon, Venison Striploin, and a wonderfully surprising Brown Butter dessert.

An Experience to Remember All in all, a phenomenal evening – we’ll gladly come back. Thank you to Kristas and the entire John Chef’s Hall team – who knows, maybe another star is just...

This intimate restaurant offers a compelling deep dive into Latvia’s gastronomic identity, skillfully guided by Chef Kristaps and his talented sous-chef. The tasting menu, built exclusively around Latvian products, is a thoughtful and coherent narrative that celebrates the region’s ingredients and culinary heritage with admirable clarity.

Each course demonstrates a confident hand and a fine-tuned sense of balance, with flavor combinations that feel both grounded and refined. There’s an unmistakable mastery of technique, but what truly elevates the experience is the personal engagement: the chef and sous-chef personally introduce each dish, sharing its story and inspiration — a rare and meaningful gesture that adds warmth to the already meticulous service.

The wine pairing is no afterthought; it is executed with precision and complements each dish with harmony and purpose. Altogether, a vibrant and joyful experience that not only honors Latvian cuisine, but presents it with finesse and pride. A memorable address for those seeking an authentic and contemporary expression of...